THURSTON COUNTY
THURSTON
COUNTY
SOLID
WASTE
SOLID WASTE
Waste Less Food
Save Money. Feed People. Protect the Planet.
Waste Less
Save More
Communities, families, and individuals are learning to waste less food
by making small shifts in how they shop for, prepare, store and serve
food. The information in this packet will show you how.
(360) 867-2491
Summer/Spring 2011
www.ThurstonSolidWaste.org
What are the impacts of wasting food?
Financial:
• The average family throws out $130 worth of food every month.
• The retail value of preventable food waste from American households is estimated at $125 billion a year ($750
billion worldwide—6 times the amount spent on development aid).
• In the United States, $165 billion annually is wasted on groceries that don't get eaten, while another $750
million is spent landfilling the wasted food.
• While the details are complicated, in time, wasting food increases the cost of food. This is due in part to the fact
that natural resources like land and water that we use to grow food are limited. As there is less land and water
available, the cost of those resources goes up.
• Rising natural resource costs translate to higher costs at the store, making it harder for low-income people to
afford enough to eat. One example of this is the rising cost of some fruits and vegetables due to the drought in
California.
Environmental:
• According to a recent NRDC report on wasted food, producing food in America takes 10 percent of the total
U.S. energy budget, 80 percent of all consumed freshwater, and 50 percent of U.S. land.
• Just one pound of beef requires 2,500 gallons of water and 16 pounds of grain to produce. When we waste
food, we also waste the resources it took to produce the food.
• If wasted food were a country, it would be the third largest emitter of greenhouse gases worldwide.
• Worldwide, it takes 2.5 billion acres to grow just the food we waste.
• 25 percent of all the freshwater supplies in America are used to produce food that is wasted. Worldwide, we
waste the approximate annual flow of the Mississippi River on food we don’t eat.
• Food contributes 14 percent of America's total domestic greenhouse gas emissions.
Social:
• Increased demand for food raises prices—whether we eat that food or throw it out. This impacts low-income
families the most, since a larger portion of their income goes toward buying food.
• One in six Americans lacks a secure supply of food.
• Reducing food loss in this country by just 15 percent could help feed more than 25 million Americans every
year.
• Britain initiated a large-scale campaign similar to Waste Less Food in order to reduce food waste in the U.K.
Within five years, they had succeeded in a 15 percent reduction in wasted food—enough food to feed roughly
25 million people annually. It works! It can be done!
• Currently, 50 million Americans do not have enough food to eat.
• The U.N. recently published a report stressing that reduction of food waste could be a major player in the
worldwide efforts to feed a growing world population.
For more information, contact Gabby Byrne at (360) 867-2284 or [email protected].
(360) 867-2491
Summer/Spring 2011
www.ThurstonSolidWaste.org
THURSTON COUNTY
THURSTON
COUNTY
SOLID
WASTE
SOLID WASTE
Save Smart
Waste Less Food
The average American household wastes about
25 percent of the food they buy. Yet most people
don’t think they toss that much. Start by finding out
what you waste and the reasons why. Then take the
pledge to do better. This packet provides easy ways
to save time and money and keep valuable resources
out of the landfill.
Measure the food you waste.
Take the pledge.
Pledge to reduce the food you waste at home by
changing a few small things about the way you shop
for, store or prepare your foods. Take the pledge
at www.ThurstonSolidWaste.org/WastedFood/
food-challenge.html. You will be entered into
our drawing to win great waste reduction and food
saving prizes.
Follow the instructions at www.ThurstonSolidWaste.
org/WastedFood/food-challenge.html to learn
how you can measure the food you waste. Then
incorporate tips to reduce that waste and measure
each week for three weeks. You’ll likely see a huge
improvement with your own eyes.
Measure the money you waste.
Keep your receipts. When you throw food in the
garbage or compost, circle the item on your grocery
receipt and note how much was lost (¼, ½, ¾, or
all). After about a month, add up the cost of what
you threw away.
(360) 867-2491
Summer/Spring 2011
www.ThurstonSolidWaste.org
THURSTON COUNTY
THURSTON
COUNTY
SOLID
WASTE
SOLID WASTE
Shop Smart
Waste Less Food
By simply making a list with weekly meals in mind, you
can save money and time, while eating healthier.
• Have a shopping list and stick to it. If you buy
only what you know you will need, you will be
more likely to use it before it goes bad. Don’t buy
perishable items without a plan for them.
• Create a shopping list template you can copy and
use. Include group categories like produce, dairy
and canned goods for better organization. Or, list
items you regularly use and circle them when you
need to buy them.
• Make your shopping list with your schedule in
mind: how many meals will you eat at home this
week and when is your next shopping trip.
• Shop your fridge, freezer, and cupboards first to
avoid buying food you already have. Use your
phone to take a picture of your fridge or cupboard
for reference. Plan meals around what needs to be
used.
• Include quantities on your shopping list to avoid
overbuying. For fresh items, note how many
meals you’ll make with each. For example: salad
greens—enough for two lunches.
• Don’t think you have time for meal planning and
lists? Check our website for a list of great recipe
websites and mobile apps that create shopping
lists based on your recipes. Searching for recipes
by ingredient lets you make meals with the items
you need to use up.
• Don’t go grocery shopping when you are hungry
to prevent impulse buying!
THE BIGGER PICTURE
• Buy fresh ingredients in smaller quantities more
often, so you waste less and enjoy fresher
ingredients.
Tell your favorite stores that wasting less food is
important to you. Ask them what they are doing
to help.
• Choose loose fruit and vegetables over prepackaged produce to better control the quantity
you need and to ensure fresher ingredients.
Then, support the stores that support your
community!
• Buy bulk grains, beans and pastas to better control
quantities.
• Beware of the Buy One Get One “deals”. It might
mean you save money…but only if you can really
eat what you buy.
• Keep a running list of meals that your household
already enjoys. That way, you can easily choose a
meal to prepare.
(360) 867-2491
Does your store:
• Donate food it can’t sell to the food bank?
• Discount foods that are near sell-by date or
just pulled at a discount—or do they toss
them?
• Sell imperfect fruit and vegetables at a
discount or only buy perfect produce from
suppliers?
Summer/Spring 2011
www.ThurstonSolidWaste.org
WasteLessFood
Shopping List
Fresh Fruits
Quantity
Fresh Vegetables
Quantity
Frozen
Quantity
Meat
Quantity
Bakery
Quantity
Dairy
Quantity
Packaged/Canned
Quantity
Miscellaneous
Quantity
(360) 867-2491
Summer/Spring 2011
www.ThurstonSolidWaste.org
THURSTON COUNTY
THURSTON
COUNTY
SOLID
WASTE
SOLID WASTE
Prep Smart: Prep now, eat later
Waste Less Food
How many times have you brought home fresh
vegetables and let them sit in the fridge until they
went bad? Have you ever gone to the kitchen for a
snack and grabbed chips because the melon wasn’t
cut up? Do you come home tired after work and
decide to order pizza instead of making a healthy
dinner because it’s just too much effort?
By doing a little work ahead of time, you’ll prevent
foods from going to waste and make it easier to grab
snacks or whip up meals.
Prep your food as soon as you
come home from the store—
and then it’s done!
• The most important thing you can do is prep your produce. When you get home from the store, take the time
to wash, dry, chop, dice, slice, and place your fresh food items in clear storage containers for snacks and easy
cooking.
• While you’re there, maybe you can brown the ground beef, marinate the chicken, and boil the eggs you
bought.
• Check our Store Smart Guide to make sure you are storing different items in the best possible way.
Cook it once and eat it twice.
• Many busy families find that batch cooking saves a huge amount of time and money and allows them to cut
way down on eating out or using packaged foods. The web has lots of great how-to information. The best part
is you only have to clean up once!
• Recipes such as lasagna, spaghetti sauce, and casseroles can be prepared in advance and divided into
containers. Eat one now and freeze the rest for future meals.
• When you are cooking up a batch of beans or rice for a recipe, double it and put half in the freezer to use for a
future meal.
• Cook up packages of chicken breasts or ground beef and divide them into smaller containers so you can thaw
and use.
• Leftover greens or veggie tops can be blended and frozen for winter soups or kept whole and turned into broth
(which you can also freeze).
(360) 867-2491
Summer/Spring 2011
www.ThurstonSolidWaste.org
Get organized.
• Make sure you have cutting boards and sharp knives
ready to go.
• Dig out that fancy slicer dicer or the Crockpot from
the back of the cupboard and learn how to use it.
Many kitchen gadgets can save you time.
• Invest in clear storage containers, freezer bags, freezer
paper, and labels.
Make it a family affair.
• Let everyone know the time, financial and health
benefits of prepping and that you need their help.
• Set aside a prep day or time, give everyone a task and
have some fun by turning on some music or sharing
highlights of your day.
• Got picky eaters? Getting kids involved in planning meals and preparing foods makes them more likely to eat it.
Other prep tips:
• Instead of buying both block cheese and expensive shredded cheese, just buy the block cheese. You can shred
half and put it in a container so that it’s ready when you need it. With less cheese on hand, it reduces the
chance of it going moldy before it gets used.
• Freeze food such as bread, sliced fruit, cooked meats or leftovers that you know you won’t be able to eat in
time.
• Make bulk batches of baking mixes for your favorite recipes. Take 15 minutes on the weekends to mix a
quadruple batch of the dry ingredients together. Then, when you’re ready to make pancakes or cookies or
muffins, half the job is already done.
How Much Pasta Should I Cook?
Angel Hair
Bow Tie
Egg Noodle
Elbow Macaroni
Fettuccine
Linguine
Medium Shell
Rigatoni
Rotini
Spaghetti
Thin Spaghetti
Vermicelli
Ziti
(360) 867-2491
Uncooked to Cooked Conversion Chart
8 oz.
4 cups/8 oz.
4 cups/8 oz.
2 cups/8oz.
8 oz.
8 oz.
3 cups/8 oz.
3 cups/8 oz.
3 cups/8 oz.
8 oz.
8 oz.
8 oz.
3 cups/8 oz.
4 cups
4 cups
4 cups
4 cups
3-1/4 cups
4 cups
4 cups
4 cups
4-1/2 cups
5 cups
4-1/2 cups
4-1/2 cups
4-1/2 cups
Summer/Spring 2011
www.ThurstonSolidWaste.org
THURSTON COUNTY
THURSTON
COUNTY
SOLID
WASTE
SOLID WASTE
Store Smart: Keep it fresh!
Waste Less Food
We often waste food, especially fruit and vegetables, because we store them incorrectly or don’t use them in time.
Storing your food properly can make it last much longer.
Learn which fruits and vegetables should be kept inside or outside the fridge and how to store them. For example,
the higher humidity in crisper drawers benefits many vegetables by helping them last longer.
Inside the fridge:
• Apples, berries, and cherries
• Grapes, kiwi, lemons, and oranges
• Melons, nectarines, apricots, peaches, and plums
(after ripening at room temperature)
• Avocados, pears, tomatoes (after ripening at room
temperature)
Outside the fridge:
• Bananas, mangos, papayas, and pineapples (store in a
cool place)
• Potatoes and onions (store in a cool, dark place)
• Winter squash (store at room temperature—once cut,
store in fridge)
• Basil (store on counter in a glass of water like a cut
flower with the stem in water)
Make them last.
• Find out how long your favorite foods stay safe and tasty and the best way to store them.
-
www.StillTasty.com has huge database of foods with detailed information on how to store them. They
also have a downloadable iPhone app for $1.99.
-
If you would rather have a paper copy or a file on your computer, search for “Nebraska Extension, Food
Storage, EC446” and download the PDF, which includes a 6-page food chart.
• The length of time that food will last depends on how fresh it was when you bought it. Local, in-season
produce will last much longer than produce that has been shipped a long way.
(360) 867-2491
Summer/Spring 2011
www.ThurstonSolidWaste.org
• Store bananas, apples, and tomatoes away from
other fruit, and store fruits and vegetables in
different bins in the fridge. Separate very ripe fruit
from fruit that isn’t as ripe.
• Wash berries just before eating to prevent mold.
• Untie all bunches (herbs, greens, etc) to allow the
produce to breathe.
• Store food (fridge/freezer and pantry) in clear
containers so you can see what’s in them.
• Use storage bags, containers, or products like
FreshPaper to extend the life of your produce.
FreshPaper often provides large discounts for our
residents—just enter the code "THURSTON" at
checkout.
FreshPaper
TM
Keep
fruits & veggies
FRESH
naturally
UC
E
FRESH
FOR
ALL *
ST
GOO
RED
*
TH
FOR E EA
H
RT
D
E F O O D WA
8 Recyclable, Biodegradable & Compostable Sheets
(360) 867-2491
Summer/Spring 2011
www.ThurstonSolidWaste.org
THURSTON COUNTY
THURSTON
COUNTY
SOLID
WASTE
SOLID WASTE
Eat Smart: Use what you buy
Waste Less Food
• Be mindful of ingredients and leftovers you need to use up. You will waste less and may even find a new
favorite dish.
• Move food that needs to be used soon to the front of a shelf or designated “eat first” area. Have the kids make
a sign as a reminder or download one at www.WasteLessFood.com.
• Keep a dry-erase board on the fridge. Use it to
list what needs to be used up or to plan meals
for the week.
•Try www.BigOven.com to do a recipe search
by ingredients.
• Plan an “eat the leftovers” night each week.
• Use up odds and ends—many can be stored in
the freezer until you are ready to use them:
- Stale breads are great for grilled sandwiches,
breadcrumbs, or croutons.
- Vegetables or meats can be used for
casseroles, frittatas, or soups.
- Fruits are perfect for smoothies, pies, or
oatmeal.
• Share the foods you won’t get around to eating with friends or neighbors.
• Have the kids eat lunch leftovers before they dig
into a new snack.
• Portions matter. Serve less and go back for seconds if more is needed. Try serving on smaller
dishes. This reduces plate scrapings that get
thrown out. It also helps you to see how much
your family really eats so you know how much to
make next time.
• Understand your labels. Find out what “sell by,
use by, best before” really mean at www.fsis.
usda.gov. Almost none have to do with safety
and you may be throwing out food unnecessarily.
Use your best judgment and check the handy
storage guides listed on the Store Smart sheet.
(360) 867-2491
Summer/Spring 2011
www.ThurstonSolidWaste.org
(360) 867-2491
Summer/Spring 2011
www.ThurstonSolidWaste.org
HOW LONG DO FRUITS AND VEGETABLES LAST?
PRODUCE STORAGE CHEAT SHEET
STORE AT ROOM
TEMPERATURE
PRODUCE ITEMS
ONCE RIPENED AT
ROOM TEMPERATURE,
REFRIGERATE
APPLES
REFRIGERATE
IMMEDIATELY
3-4 WEEKS
ARTICHOKE
Sprinkle with a little water; seal in plastic bag.
ASPARAGUS
Leave in husks until ready to prepare.
I WEEK
3-4 DAYS
3-5 DAYS
AVOCADOS
BANANAS
Once ripe, they can last 5-7 days in the refrigerator.
Skins will turn black, but fruit will be fine.
BASIL
(Trim stems and place in glass of water;
cover with loose plastic bag)
2-5 DAYS
5-7 DAYS
7-10 DAYS
2 WEEKS
BEETS
BELL PEPPERS
Green peppers will stay fresh
longer than orange or red.
1-2 WEEKS
BLACKBERRIES, STRAWBERRIES, RASPBERRIES
2-3 DAYS
BLUEBERRIES
1-2 WEEKS
BROCCOLI
3-5 DAYS
BRUSSELS SPROUTS
3-5 DAYS
CABBAGE
1 WEEK
CANTALOUPE
7-10 DAYS
CARROTS
3-4 WEEKS
CAULIFLOWER
1 WEEK
CELERY
1-2 WEEKS
CHERRIES
4-7 DAYS
CITRUS FRUITS
2-3 WEEKS
COLLARD GREENS
4-5 DAYS
CORN
1-2 DAYS
CUCUMBERS
1 WEEK
EGGPLANT
5-7 DAYS
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Source: stilltasty.com
GARLIC BULB
3-5 MONTHS
Individual, unpeeled cloves will last for 7-10 days.
GRAPES
5-7 DAYS
GREEN BEANS
3-5 DAYS
HERBS, LEAFY
Trim stems and place in glass of water;
cover with loose plastic bag.
HERBS, WOODY
Wrap in damp paper towel and store in plastic bag.
7-10 DAYS
10-14 DAYS
KALE
5-7 DAYS
KIWI
5-7 DAYS
LEEKS
1-2 WEEKS
LEMONS
2-3 WEEKS
LETTUCES
3-7 DAYS
LIMES
3-4 WEEKS
MANGOS
5-7 DAYS
MUSHROOMS
4-7 DAYS
Store in a paper bag.
OKRA
ONIONS
2-3 DAYS
Time shown is for storage in a cool (45-55°F), dry area.
Otherwise, store in refrigerator. Don’t store near potatoes.
2-3 MONTHS
PAPAYAS
2-3 DAYS
PEACHES/PLUMS
3-5 DAYS
PEARS
5-7 DAYS
PERSIMMONS
2-3 DAYS
PINEAPPLES
3-5 DAYS
POMEGRANATES
POTATOES
1-2 MONTHS
Don’t store near onions. Can last
2-3 months in cool (45-55°F), dark place.
1-2 WEEKS
RADISHES
10-14 DAYS
SCALLIONS
7-10 DAYS
SQUASH (SUMMER)
4-5 DAYS
SQUASH (WINTER)
Lasts 1-2 months when stored at 50-60°F;
shorter if kept at room temperature.
1-2 MONTHS
SWISS CHARD
TOMATOES
2-3 DAYS
Don’t refrigerate until fully ripe.
Bring to room temperature before using.
2-3 DAYS
WATERMELON
2 WEEKS
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sustainableamerica.org
Â
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ivaluefood.com
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Source: stilltasty.com
THURSTON COUNTY
THURSTON
COUNTY
SOLID
WASTE
SOLID WASTE
Make a difference: Join the community
Waste Less Food
Let’s Work Together:
Tackling the issue of wasted food offers huge
opportunities for innovation, collaboration, and
benefits to the health and economy of Thurston
County. If you or your organization wants to work on
the issue of reducing the amount of food we waste,
give us a call.
Partnership Opportunities:
Become one of our Business Partners—it’s a win-win.
Olympia Food Co-op has signed up as our first retail
partner! Visit either of their two locations for signs
with waste prevention tips, flyers, and point-of-sale
discounts on food waste prevention products. They
will be posting Waste Less Food information on their
blog, website and in their newsletter.
Join us on Facebook:
Like our Waste Less Food – Thurston Solid Waste
Facebook page. We’ll post daily tips, tools, and
recipes. Thurston County residents that share their
ideas on our page are eligible for weekly drawings!
You can also sign up to get our Waste Less Food
e-newsletter.
Presentations for adults:
We would love to come speak to your office, church, or other group. Why not make it a potluck? The length of
the presentation is adjustable to fit your needs. Contact Gabby Byrne at [email protected] or (360) 8672284.
Presentations for schools:
Students can find out why it is so important to reduce the food we waste and how they can help their families
make changes at home. Contact Colleen Minion at [email protected] or (360) 867-2283.
(360) 867-2491
www.ThurstonSolidWaste.org
What you need to know about product dating
It is estimated that up to 20 percent of household
food waste is caused by confusion about the dates
on product labels. This is because many consumers
believe these dates are linked to safety. Not so!
There is no uniform or universally accepted system
used for food dating in the United States to indicate
“expiration”. In fact, product dating is not federally
regulated at all.
Here’s what the USDA shares on their website about
food expiration dates and safety.
Types of Dates:
•A "Sell-By" date tells the store how long to
display the product for sale. You should buy the
product before the date expires.
If foods are mishandled, however, foodborne
bacteria can grow and, if pathogens are present,
cause foodborne illness—before or after the date on
the package. For example, if hot dogs are taken to a
picnic and left out several hours, they will not be safe
if used thereafter, even if the date hasn't expired.
Other examples of potential mishandling are products
that have been: defrosted at room temperature more
than two hours; cross contaminated; or handled by
people who don't practice good hygiene. Make sure
to follow the handling and preparation instructions
on the label to ensure top quality and safety.
For more information, contact Gabby Byrne at
[email protected] or (360) 867-2284.
•A "Best if Used By (or Before)" date is
recommended for best flavor or quality. It is not a
purchase or safety date.
•A "Use-By" date is the last date recommended for
the use of the product while at peak quality. The
date has been determined by the manufacturer of
the product.
• "Closed or coded dates" are packing numbers
for use by the manufacturer.
Safety After Date Expires:
Except for "use-by" dates, product dates don't
always pertain to home storage and use after
purchase. "Use-by" dates usually refer to best quality
and are not safety dates. Even if the date expires
during home storage, a product should be safe,
wholesome and of good quality if handled properly.
Visit www.StillTasty.com for a huge database of
foods and how long they will last.
Foods can develop an off odor, flavor or appearance
due to spoilage bacteria. If a food has developed
such characteristics, you should not use it for quality
reasons.
Thurston County Solid Waste
9605 Tilley Road S
Olympia, WA 98512
Printed 4/2015 on at least 30% post-consumer recycled content paper.
(360) 867-2491
www.ThurstonSolidWaste.org